Crispy Orange Beef

Crispy Orange Beef

4.8 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 346.0
  • Total Fat: 9.5 g
  • Cholesterol: 100.9 mg
  • Sodium: 569.7 mg
  • Total Carbs: 26.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 36.4 g

View full nutritional breakdown of Crispy Orange Beef calories by ingredient
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Number of Servings: 6


    1 1/2 pounds beef top sirloin, thinly sliced
    1/3 cup white sugar
    1/3 cup rice wine vinegar
    2 tablespoons frozen orange juice concentrate
    1 teaspoon salt
    1 tablespoon soy sauce
    1 cup long grain rice
    2 cups water
    1/4 cup cornstarch
    2 teaspoons orange zest
    3 tablespoons grated fresh ginger
    1 1/2 tablespoons minced garlic
    8 broccoli florets, lightly steamed or blanched
    2 cups oil for frying


Lay beef strips out in a single layer on a baking sheet lined with paper towels. Allow to dry in the refrigerator for 30 minutes. In a small bowl, mix together the sugar, rice vinegar, orange juice concentrate, salt and soy sauce. Set aside.
Meanwhile, combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes, or until rice is tender. Add more water at the end if necessary.
Heat oil in a wok over medium-high heat. Toss dried beef in cornstarch to coat. Fry in the hot oil in small batches until crispy and golden brown; set aside. Drain all of the oil from the wok except about 1 tablespoon.
Add orange zest, ginger and garlic to the remaining oil, and cook briefly until fragrant. Add the soy sauce mixture to the wok, bring to a boil, and cook until thick and syrupy, about 5 minutes. Add beef, and heat through, stirring to coat. Serve immediately over steamed rice, and garnish with broccoli.

Number of Servings: 6

Recipe submitted by SparkPeople user CELTIC_WITCH.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    This was so delicious! The only thing I did different was I added a little bit of red pepper flakes and I only used 3 tbsp olive oil for frying. The only complaint I have is that the calorie info does not include any calories for the oil that is used. - 9/13/09

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  • Delicious! Definitely needs a touch of red pepper flakes to offset the sweetness of the orange. Next time, I'll try using the juice of the orange instead of o.j. concentrate. I used about 3 Tbsp of canola oil; got it plenty hot, but the cornstarch just stuck to the pan, so the beef wasn't crispy. - 2/20/13

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  • Always looking for a new asian recipe. Thank you. Was very good. - 5/7/11

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  • SO GOOD!! - 3/16/11

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  • sounds good.. considering making this for our valentine's dinner next week - 2/10/11

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